It’s been almost a month since we moved out here, and things are starting to resemble life as we knew it. There are, of course, some major changes (not being able to completely speak the language is a big one), but overall it’s going well.
We also have, as shown above, proof of how amazing the eggs in Japan truly are. For this, we must go back in time to our last place of residence: my parent’s house. My mother is frightfully (and often delightfully) insane. She decided to adopt 6 chickens and have a chicken mansion built in part of our backyard. Other than the smell, the noise, and the interesting way in which I can now properly identify chicken poop, I learned something rather important:
Yolks aren’t supposed to be yellow.
American farmers, most of you are doing it very, very wrong. Healthy chickens have yolks that are pretty orange and tint most of the foods they are mixed in with. Now that we’ve covered that, please refer to the above picture and check out how fantastic that yolk’s coloring is… Japan seems to be doing right by their chickens! At least from what I can tell, but I’m not really an expert if it goes beyond chicken poop. (I kid…)
Another interesting fact about Japan is how fantastically fresh their eggs are. In the super market there are two different sets of eggs you can buy: refrigerated or room temperature. I’m used to having my eggs at room temperature now, so I always opt for them, but it’s nice to be given the option.
With all this is mind, it really does explain quite well why Japanese people are totally fine with eating raw egg with many meals. A popular one I’ve seen is raw egg on steamed rice. I can’t say whether it’s good or not, since the texture of raw egg is still too foreign for my palate since I wasn’t raised with it, but I can tell you what color the yolks probably are.